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Wedge of iceberg lettuce with blue cheese dressing, sliced cherry tomatoes, bacon crumbles, and blue cheese on a white salad plate



An easy recipe for the nostalgic classic wedge salad with a bright, creamy homemade dressing. Perfect for a first course or a lunch.



For the dressing:

  • ⅓ cup whole fat buttermilk
  • ⅓ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 ½ tablespoon granulated sugar
  • 1 ½ tablespoons minced fresh parsley
  • 1 clove garlic, finely minced
  • ½ teaspoon ground black pepper
  • ½ pound blue cheese, finely crumbled

For the salad:

  • 1 head iceberg lettuce, cored and cut into 8 wedges
  • 1 pint cherry tomatoes, cut lengthwise
  • 8 slices bacon, cooked very crisp and crumbled
  • ½ pound blue cheese, coarsely crumbled


  1. In a medium bowl, whisk together the buttermilk, sour cream, mayonnaise, vinegar, Worcestershire sauce, sugar, parsley, garlic, and pepper until smooth and the sugar is fully dissolved.
  2. Stir in the blue cheese. Taste and adjust for salt.
  3. Cover and chill for at least one hour to allow flavors to marry.
  4. On a salad plate, stand one wedge of iceberg in center of plate. Dress each wedge with 2-3 tablespoons of dressing. Sprinkle each plate with tomatoes, bacon and coarsely crumbled blue cheese. Serve immediately.


Notes: This salad should be ice cold. Keep all salad components in the refrigerator and assemble immediately before serving. Chilling the salad plates in the freezer for 30 minutes before using is a nice touch.

Leave the stem on the head of the lettuce. This will help keep the wedges together. Keep in mind that it will be necessary for your guests to eat around the core.


  • Serving Size: Serves 8 as a first course or 4 as a lunch entree